Grilled Ribeye with Caesar Salad and Oven Roasted Cauliflower

Serves 4

Ingredients

Dry Rub

My mom taught me if something's not broken don't try to fix it.  This is Bobby Flay's dry rub receipe I've been making since college. It's an awesome house rub to keep on hand to use on steaks.

• 1/4 cup paprika
• 1 cup ancho chile powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cayenne
• 2 teaspoons dry mustard
• 2 teaspoons dried oregano
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

For the Steaks

• Olive oil for brushing the steaks
• 2 similarly sized boneless ribeye steaks

Caesar Salad

• 1 head washed romaine lettuce
• 1/4 cup dry roasted pine nuts

Caesar Dressing

• 3 large egg yolks
• 1/4 cup sunflower oil
• 2 Tbsp olive oil
• 1/4 tsp dijon mustard
• 1 Tbsp anchovy paste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp worcestershire sauce
• 2 garlic cloves, minced
• 1/4 cup parmesan, grated
• 3 Tbsp lemon juice

Roasted Cauliflower

• 1 head  washed cauliflower,  broken up in large florets
• Generous drizzle of olive oil
• 2 garlic cloves, minced
• Salt & pepper to taste
• 2-3 Tbsp parmesan, grated

Directions

Dry Rub

Combine all the ingredients in a small bowl. Makes about 1 1/4 cups. Any extra will keep in a tightly covered glass jar for several months.

Grilled Steaks

1. Preheat a gas or charcoal grill to high.
2. Rub each steak on one side with the dry rub, brush with olive oil
3.  Grill, rub-side down, until golden brown, 3 to 4 minutes.
4. Turn over and continue grilling 4 to 5 minutes for medium rare.
5. Let rest for 5 minutes before slicing

Caesar Salad

1. Grill romaine leaves over medium- low heat for 15- 30 seconds just until lightly charred and slightly wilted
2. Arrange leaves on platter or cutting board and sprinkle pine nuts on top
3. Drizzle Dressing 
4. Serve immediately

Caesar Dressing

1. Combine all ingredients in food processor except the Sunflower Oil and process for 10-15 seconds
2. While processor is going slowly stream in the Sunflower oil through the top and process until creamy
3. Taste and adjust seasonings if necessary
4. Refrigerate until ready to serve

Oven Roasted Cauliflower

1. Pre-heat oven to 425 Degrees F
2. Using your hands mix all ingredients on a large cookie sheet using enough oil to make the cauliflower look shiny
3. Evenly distribute the seasoned caulfower on sheet and cook 18-20 minutes, flipping half way through
4. Sprinkle parmesan on top and bake another 2-3 minutes until cheese is melted 
5. Serve warm or at room temperature